My son’s resistance against food is growing everyday and meal times are war zones in our place. I still have the upper hand in everyday battles, but slowly I can sense defeat.

My tactics include diverting him and feeding him when he is really hungry – like right after he comes from school. But God knows how long I can keep that up. The minute he sees a bowl of rice, he starts howling. The problem is, with rice being the predominant grain in our cuisine, it would be a huge problem if he turns his back on it.

I have right now cut a deal with him – he has to have a typical Indian meal once a day and in return, lunch and dinner would be his choice. Funny thing is, it’s always been that way – just that he never realized it ;-). Good for me!

Salads are his choice for dinner many a days. I am happy because of the amount of vegetables I can feed him and he is happy that there is no rice in the plate. A perfect win-win situation!

Read on for this recipe.

BM theme : Salads

recipe adapted from all recipes

Serves 2

Ingredients:

• 1 packet tortellini ( or 2 cups cooked pasta of your choice)
• 1 cup sliced olives
• 1/2 cup artichoke hearts
• 2 tablespoons feta cheese, crumbled
• handful of cherry tomatoes, halved

salad dressing*:

• 4 tablespoons olive oil
• 2 tablespoons white vinegar (or lemon juice)
• 1/2 teaspoon Italian herb seasoning ( I didn’t have any, so skipped it)
• salt and pepper

* Alternative dressing would be 2 tablespoons mayonnaise mixed with any other salad dressing and seasoned with salt and pepper

Method:

1. For the dressing, mix everything listed and set aside.
2. Cook pasta or tortellini per the package instructions.
3. Slice the olives and artichoke hearts and halve the cherry tomatoes.
4. Drain the pasta and let it cool. Once cool mix everything and add the dressing.
5. Check the seasonings and adjust per taste. Refrigerate for at least two hours before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58